Week of 1/23/10
Saturday Brunch
Arrowhead Mills buckwheat waffles with blueberries and sliced bananas
Main Courses
Eggplant Parmesan II (Allrecipes)
Pumpkin Turkey Chili (Allrecipes) - add collard greens and baby carrots
Vegetables
Sauteed swiss chard and lacinto kale with garlic
You-choy
Sauteed spinach with garlic
Grains
Angel hair pasta
Notable Snacks
Cosmic Kale Crunchies
Figamajig
Food Should Taste Good - Sweet Potato Chips
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Recipe on buckwheat waffles is bitterly disappointing - with a plasticky exterior and a crunch that only lasts for a few seconds after removing from the iron. I think subbing the suggested canola oil with butter will help big time - lack of fat never agrees well with proper waffle-making. I used So Delicious coconut milk as the dairy replacement, but may try soymilk next time... if all else fails, back to plain ol' milk it is.
ReplyDeleteCosmic Kale Crunchies were pretty addicting, though B hated them. I got the Tahini version at Whole Foods. I'd say the tahini is a bit bitter for my taste, but I'd be interested in trying the Salt and Vinegar version. I really enjoyed the crunch from the dehydration and the complex texture of the curly leaves dried and flattened. Yum! But a bit pricey at $3.99 (not on sale) for 2.2 oz.
Also today I tried a Figamajig - I liked it a lot and I don't even normally like figs! (Then again, that Voskos fig yogurt from last week was pretty delish after I got the first few strange spoonfuls down my throat.) The figs add a chocolate truffle-like smoothness and denseness to the interior of the chocolate that feels lusciously indulgent but is actually quite healthful. A truly enjoyable snack! Half price this week at WF ($0.74) due to exceeded expiration date of raspberry flavor - go with regular and you won't be disappointed.
Onto Food Should Taste Good sweet potato chips... quite disappointing. I think Terra Chips have set the bar too high for me for the humble sweet potato. I was expecting a deep-fried sweet potato crisp, but what I got was a corn chip with sweet potato infused into it. I should have looked closer to the ingredient deck. Nevertheless, corn from FSTG always carries a nice, rough, mealy, grainy texture that really bites back. Only 2 bucks/bag this week at WF, due to impending expiration dates.
Way to go Whole Foods... lots of interesting snackity stuff for me this week and without getting all Whole Paycheck on me!
Eggplant parm was a complete delight! While the recipe is a bit time-consuming (what with all the soaking, rinsing, egging, breading, baking, layering, and baking again), the combination of ingredients is really quite simple. We wolfed this thing down like there was no tomorrow - I didn't even do my usual slow analysis of flavor profiles... it went straight down the gullet!! I much prefer this homecooked, baked version to anything you can get outside. Usually, the outside stuff is too heavy, oversalted/overflavored in general... this is light and the natural flavors just shine through. Winning dish and will surely make again!
ReplyDeletePumpkin turkey chili gets major stars for innovation. Who woulda thunk to add pumpkin to chili/stews??!!! But it's really good! It gave the dish a thick texture that's akin to using potatoes but without the resulting grittiness of broken down bits of potato - this texture is much smoother. The taste of the pumpkin is pleasant and fairly faint. I would love to do this again when making other stews. I also added collard greens and carrots to this dish, and this was probably the best way of cooking collards that I've come across - usually, I saute them, but these greens are so tough, they don't lend themselves well to quick, high heat, which explains why Southerners tend to boil them to death (with ham).